pumpkin cornbread

ingredients:
1 c. flour
1 tbsp.  baking powder
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. brown sugar
1 c. cornmeal
2 whole eggs
1 c. pumpkin puree
1/4 c. olive oil
1 tbsp. molasses

instructions:
preheat oven to 400 degrees and grease an 8x8 inch baking dish.

in a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

in a small bowl, lightly beat the eggs, and then stir the pumpkin, oil, and molasses.

stir the wet ingredients into the dry ingredients just until combine, and then pour the batter into the pan, smoothing out the top as much as possible.

bake 26 minutes or until a knife inserted in the center comes out clean.  serve warm.

*original recipe from www.tastykitchenblog.com 

arugula pear salad

arugula
1-2 pears, diced
parmesan cheese, shredded
almonds, chopped
maple dijon vinagrette


dressing:
4 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. and 1 tsp. maple syrup
1/2 tsp. dijon mustard


combine arugula and pears.  toss dressing to coat.  add parmesan and almonds.  toss.  eat immediately.


*combined multiple recipes found online to create.  dressing recipe found on pinterest.

sweet potatoes

5 c. (3 1/2 lbs.) cooked and mashed sweet potatoes

2 beaten eggs

1/2 c. mik

1/3 c. granulated sugar

3 tbsp. melted butter or margarine

2 tbsp. frozen oj concentrate - thawed 

1/2 tsp. salt

topping:

2/3 c. chopped pecans

1/3 c. packed brown sugar

2 tbsp. flour

2 tbsp. melted butter

1 1/2 c. mini marshmallows

in large bowl stir together potatoes, eggs, milk, sugar, butter, oj and salt until smooth.  spread mixture into greased 2 qt. rectangle baking dish.  in small bowl stir pecans, brown sugar, flour and butter.  sprinkle evenly over potato mixture.  bake in 350 degree oven for 30 minutes or until nearly heated through in the center.  take from oven.  sprinkle with mallows, put in oven for 5-10 min. or until marshmallows are lightly browned.  let stand for 10 minutes. 

*original recipe from mom

deviled brussels sprouts

cook small brussels sprouts, covered, in a small amount of boiling salted water for about 15 minutes, or just until tender.  drain and serve immediately with the following sauce.

sauce:
1/3 cup butter
1 tsp. worcestershire sauce
2 tsp. prepared mustard
1 tbsp. chili sauce or catsup
salt and pepper to taste

melt butter in small saucepan.  add remaining ingredients and stir until smooth.  pour over drained brussels sprouts, or pass in a bowl.  this amount is sufficient for 2 pounds of sprouts.

*original recipe from cooks.com
http://www.cooks.com/rec/doc/0,1750,156189-243204,00.html

mary bell's creamed corn

2 pkg. 20 oz. frozen corn
8 oz. whipping cream
1 c. milk
1 tsp. salt
6 tsp. sugar
1/4 tsp. accent
simmer ingredients for 5 minutes

add a pinch of white and/or cayenne pepper to mixture

blend 2 tbsp. butter and 2 tbsp. flour (roux)

add to simmered corn mixture.  stir until thickened.  put into heatproof casserole dish.  sprinkle with freshly grated parmesan cheese.  place under broiler until lightly browned.

*original recipe from aunt ginny

fiesta rice

yield: 6 servings (about 1/2 c. each)

1 medium onion, finely chopped (about 1/2 cup)

1/4 c. chopped green pepper

3 tbsp. butter or margarine

1 can (1lb.) stewed tomatoes

1 tsp. salt

1/8 tsp. pepper

3 cups cooked rice

in large skillet, cook and stir onion and green pepper in butter until onion is tender.  stir in tomatoes, salt, pepper and rice.  simmer uncovered over low heat, about 15 minutes, until flavors are blended and mixture is hot